Step by Step guide on Locker Beef

This incredible step by step guide on locker beef written by Katia is a must read if you are buying locker beef for the first time.

In Lesson One, which you can find here, she explains the differences between USDA Inspected meat and custom processed meat. Some of the great points she makes is just because USDA Inspected meat is inspected, that doesn’t always mean it is better quality and often the animal has to be hauled many miles to this state butchering plant because USDA Inspected meat has to arrive live to the plant which exposes the animal to stress. We prefer to sell shares of our cows so we can have the meat custom processed and the butcher comes to our place and the animal is processed right here on the farm.

Lesson two is explains the difference between live weight vs hanging weight vs the cut and wrap yield and how to calculate the amount of weight you get back. The pro with our lean meat, there is a lot less scraps taken off because our animals have nice, healthy muscling and do not a thick layer of yellow corn fat the butcher cuts away and tosses. So your cut and wrap yield is actually better from our grass fed beef.

Next is Lesson three which gives a breakdown on how to calculate how much your beef will cost. We also have a breakdown of the costs on our pricing page , but lesson three is a very good explanation of how and why the costs are the way they are.

Our most frequently asked question is definitely about the cuts you get from a 1/4. Lesson four is definitely a good one to read if you still feel confused after reading about the different cuts on our frequently asked questions page. 

It can be rather daunting to call up the butcher and give him your custom cutting instructions. Lesson five might help you understand better how to do this. We currently use Northwest Farm to Table in Post Falls.

In Lesson six Katia goes over what to expect the day you pick up your custom ordered meat from the butcher. The meat stays frozen very well, even when it is pretty warm outside, so don’t stress out. She also goes over the freezer space needed, which is usually one cubic feet per 35-40 lbs of frozen packages of meat. Her blog goes into a bit more detail so this lesson is a good read too.

Lesson seven is a summary of the first six lessons and also includes a frequently asked questions sections (but after such detailed lessons, who needs them? I greatly appreciate her the work she did writing these lessons. I’m going to send her a personal thank you right now!)

I’m sure all of you appreciate these lessons too, but if you have any more questions, do not hesitate to give me a call!

Honey Bees

We all love honey bees, especially since they make one of our favorite foods, honey! One of the many benefits to using no chemicals on our hay is that we have a lot of visitors to our farms that are sensitive to chemicals. Our neighbor that lives about 4 miles away has a few boxes of bees and I think it is her bees travel all the way to our farm to enjoy the sweet nectar from the alfalfa flowers in our hayfields. bee alfalfa

Giant Radish

Look at the size of this radish my husband dug out of our field yesterday. We put a cover crop of peas and radish in one of the fields that we pasture our cows in. Cover crops are great for increasing the soil health, prevent soil erosion and enhance water availability.  This crop was raised with only cow manure for nutrition, no fertilizers or pesticides were used allowing our grass fed beef to stay all natural.  They should enjoy the peas and radishes this fall when we let them in to graze the field.  Even cows need to eat their vegetables :).



Our Biological Extermination Squad

Jolene wanted to find lady bugs, no problem there, we have a lot of them here. Ron says there’s thousands in the hayfields this year. Since we do not use pesticides on our hayfields, we rely on them to eat pests. We love our biological extermination squad.

Little Farm Girl

We would like to introduce our new little farm girl, Samantha Marion Ensor. Born July 18th right here on the family farm! She was supposed to be born at the birthing center in Spokane but she was in a hurry, so daddy got to deliver his daughter, just like he’s delivered many many other babies, right here on the farm. She’s the first human baby to be born on the farm in many generations. Midwife just came to the farm instead and arrived half an hour later :). Thank you so much Spokane Midwives, for being the best midwives we could ask for, for giving us great care and being so flexible!


Picture taken by Four E Photography